Italian Meatball Soup

SERVES 6-8 | ACTIVE TIME 20 Min | TOTAL TIME 30 Min
1 tablespoon extra virgin olive oil
4 carrots, peeled and diced
2 celery ribs, washed and diced
8 cups low sodium beef broth
2 cups water
1 (14.5-oz) can fire-roasted diced tomatoes with garlic
4 tablespoons tomato paste
1/2 pound dry Ditalini pasta (or your favorite pasta)
2 Tbsp fresh chopped Italian parsley
2 Tbsp fresh chopped basil

Meatballs
1 pound lean ground beef (80-90% lean)
1/2 cup Panko breadcrumbs
1/4 cup fresh shredded Parmesan cheese
1 tablespoon Italian seasoning*
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1 large egg
pinch crushed red pepper flakes (optional)

In a large 8 quart pot over medium-high heat, warm olive oil.

Meanwhile, chop the carrots and celery. Add them to the warm pot. Cook vegetables for 1-2 minutes.

Add the beef broth, water, tomatoes and tomato paste. Stir to combine. Cover and bring to a boil.

Meanwhile, combine all meatball ingredients in a large bowl. Mix with hands to combine. Be careful not to over mix or your meatballs will not be tender.

Use a 1 tablespoon scoop to portion, then lightly shape the scoops into meatballs using your hands to roll them. Drop them into the broth, distributing them evenly around the pot. Cover. Allow soup to boil for 5 minutes. Stir meatballs gently, so they do not break apart.

Add pasta. Stir. Cook 10 minutes or until pasta is done. Sprinkle basil and parsley over top, stir and serve.

DONNA'S NOTES: You can substitute this Italian Seasoning recipe:
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
3/4 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon dried sage

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.

reade more... Résuméabuiyad

Freezer Breakfast Burritos

SERVES 8 | ACTIVE TIME 30 Minutes | TOTAL TIME 1 Hour

1/2 (16 ounce) bag of frozen tater tots
1 pound applewood-smoked bacon, cooked and chopped
1 pound breakfast sausage
12 large eggs
1/2 cup whole milk
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 large flour tortillas
8 ounces O Organic shredded Mexican cheese blend
2 Roma tomatoes, seeds removed and diced
handful of fresh parsley, chopped

Prepare tater tots according to package directions. I prefer mine in the oven until crispy.

Meanwhile, prepare bacon. I love my bacon in the oven. 400ºF on a baking sheet. Cook 15-25 minutes or until desired doneness is reached. Remove from oven. Allow to cool and chop into bite size pieces.

In a medium skillet over medium-high heat, cook the breakfast sausage. Be sure to break the meat up with a spatula as it cooks. Once cooked completely, drain (if necessary) and set aside.

In a large bowl (I use an 8-cup measuring cup) combine eggs, milk, salt, and pepper. Whisk until completely combined.

Spray a large skillet with non-stick cooking spray. Heat skillet over medium heat. Add the egg mixture and stir occasionally until the eggs are scrambled and no liquid is left in the pan, about 5 minutes. Do not cook until they are completely dry or they will be very dry in the burrito.

To assemble burritos: lay one burrito on the counter. Add about 1 ounce of cheese. Top with  a sprinkle of tomatoes and parsley. Add sausage, bacon, about 1/2 cup egg mixture and a big spoon of tater tots.

Fold the outer edges into the burrito and hold in place with your middle, ring and pinky fingers. Gather the edge of the burrito closest to you with your thumb and index finger. Fold the burrito over and around the filling, tuck the edge under the filling. It should look like a burrito with one side open now. Pull the rolled portion of the burrito snug as you continue to roll the rest of the burrito, folding in the sides of the untucked side like an accordion a few times until the burrito is closed.

Place the burrito seam side down on a sheet of foil or plastic wrap. Wrap the burrito snuggly and place in a one-gallon freezer bag. Repeat until all burritos are in the freezer bag. Freeze for up to 3 months.

Reheat directions: Remove foil or plastic wrap from the burrito and wrap with a paper towel. Microwave for 2-3 minutes or until heated through.

DONNA'S NOTES: If you would like to serve these immediately, wrap in foil and place on a baking sheet in a preheated 400ºF oven. Bake for 10-12 minutes or until heated through.

You can make the bacon, sausage, tater tots and eggs ahead. The burritos are best with room temperature ingredients, which eliminate the steam that can make burritos soft and soggy. No Bueno! <- No good.

I toss the bacon and the tater tots in the oven at the same time and prepare the sausage and eggs on the stovetop to save time.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

reade more... Résuméabuiyad

Reese's Peanut Butter Fudge

SERVES 32 | ACTIVE TIME 10 Min | TOTAL TIME 40 Min


16 ounces vanilla-flavored candy coating (Almond Bark or CandiQuik)
2 cups super crunchy peanut butter (about 18 ounces)
8 Reese's Peanut Butter Cups (chopped)
1/4 cup milk chocolate chips (melted)

Line an 8"x8" baking pan with aluminum foil. Set aside.

Melt candy coating in a heat safe bowl. Microwave at half power for 30 seconds at a time until melted and smooth.

Add peanut butter. Stir until completely combined and smooth.

Pour into prepared baking pan. Sprinkle with Reese's Peanut Butter Cups. Gently press Reese's into peanut butter fudge so they are about 1/2 submerged in the fudge. This will help keep them from falling off when you cut the fudge.

Drizzle melted milk chocolate over top.

Freeze 30 minutes (or refrigerate 1 hour) or until fudge is firm. Lift the fudge out of the pan using the aluminum foil edges. Unwrap the foil. Check to make sure all the foil is off. Cut into bite size pieces.

Store in the refrigerator. Enjoy!

DONNA'S NOTES:  *You can use CandiQuik or Almond Bark Vanilla Candy Coating. Wilton candy melts would also work. You can also substitute white chocolate chips. There are not any almonds in Almond Bark. It is just the product name.

I use a chef's knife to cut the fudge. You can warm the knife in hot water and then dry it and slice it perfectly.

You can package these up in mini treat bags for great gifts.

reade more... Résuméabuiyad

Salted Caramel Fudgy Brownies

SERVES 16 | ACTIVE TIME 10 MIN | TOTAL TIME 40 MIN

1/2 cup unsalted butter

1-1/2 cups (about 11.5 ounces) semi sweet chocolate chips
1/2 cup granulated sugar
2 large eggs
1 cup all-purpose flour
1/2 teaspoon kosher salt, plus more for dusting
1/4 teaspoon baking powder
1/2 cup Salted Caramel Mocha International Delight Creamer

Ganache Frosting
1 cup semi sweet chocolate chips
1/2 cup Salted Caramel Mocha International Delight Creamer

Preheat oven to 350°F.

Place butter and chocolate in a large microwave-safe mixing bowl, heat (30 seconds at a time) until melted. Stir until smooth. 

Meanwhile: Line an 8”x8” baking dish with aluminum foil sprayed with non-stick spray or parchment, set aside.

Add sugar to melted chocolate. Beat with an electric mixer until incorporated. Add eggs and beat until completely smooth, about 1 minute. Add flour, baking powder and salt. Mix on low until the flour is just mixed in. With your mixer on low, pour in the creamer. Mix until combined. Careful not to overmix.

Pour batter into the prepared baking dish. Bake for 30 minutes or until a toothpick comes out clean.

Meanwhile, combine 1 cup chocolate chips and 1/2 cup creamer in a microwave safe bowl and heat (30 seconds at a time) until melted. Stir until smooth.

Once the brownies come out of the oven. Stir the ganache and pour the ganache over the hot brownies.

Allow to cool completely before cutting. Sprinkle with salt. Serve and enjoy!

DONNA'S NOTES: If you are all out of the Salted Caramel Mocha creamer, you can substitute your favorite creamer. Caramel Macchiato is a great replacement.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved

reade more... Résuméabuiyad